About this recipe: A cake for any chocolate and coffee lover's!
Something else. My, is this chocolaty! I made this gluten-free, substituting cornflour for flour, and extra strong coffee (4x) for the chocolate liqueur. It got raves, but you can only eat a small amount. Next time I will grease and flour the bottom of my tin. [Note: walnuts have a lot of oil in them, and there is a fine line between ground walnuts and walnut butter. You may want to add the flour to the nuts as you grind them.] - 18 Jul 2008
This is one of the most delicious cake recipes I've ever eaten ( bear in mind I'm not chocolate cake lover). The cake itself is perfect combination of moist, heavy and light at the same time inside, and perfectly crusty outside ( I skipped the topping for that crustiness and sprinkled it with icing sugar only. Looks exactly as the one on the image, as I didn't have TiaMaria I exchanged it for 5 reaspoons of instant coffee dissolved in two tbsp of water - worked perfectly. Honestly it's on the top on my favourits - 08 May 2016
This was indeed delicious. I used dark chocolate (70% cacao), and ran out of walnuts so my 150 g fine ground walnuts was about 2/3 sunflower seeds. (Wish I had seen the comment about using flour when grinding the walnuts.) - 01 Nov 2010